Buttermilk Blueberry Muffins

Tender and tasty, Buttermilk Blueberry Muffins are our go-to blueberry muffins recipe. Because loaded with fresh blueberries, a hint of lemon, and a wonderfully tender texture from buttermilk, they're just packed with fabulous flavor.

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Everyone needs a go-to blueberry muffin recipe in their back pocket, and this Buttermilk Blueberry Muffin recipe is ours.

As I bet is the case with most of us, I've tried many many blueberry muffin recipes over the years to varying degrees of success, finally landing on this one as my favorite. Our family loves it because the finished muffins are loaded with fresh blueberries accented with a hint of lemon to give them amazing flavor. 

The lemon flavor from fresh lemon zest isn't overpowering in the muffins, but you can definitely tell it's there. -- In a very very good way.

Loaded with fresh blueberries, a hint of lemon, and a wonderfully tender texture from buttermilk, Buttermilk Blueberry Muffins are simply packed with fabulous flavor.

In addition to amazing flavor, we also love that these muffins have a wonderfully tender texture from buttermilk. 

Buttermilk in baking does much more than simply provide the liquid that moistens the ingredients. Buttermilk's acid activates baking soda, increasing the leavening of baked goods by helping produce the gas that makes doughs and batters rise. Buttermilk, somehow through the magic of baking that I won't even claim to begin to understand, also tenderizes the gluten in flour. -- Which, again through the process of baking magic, somehow makes the gluten "softer."

The result of these two buttermilk effects when it comes to blueberry muffins? -- A tender texture that's nothing short of sublime.

So if you're looking for an amazing blueberry muffin recipe, we suggest giving these Buttermilk Blueberry Muffins a try. Because loaded with fresh blueberries, a hint of lemon, and a wonderfully tender texture from buttermilk, they're simply packed with fabulous flavor.

What's to Love About This Recipe?

• Fabulous flavor - Fresh blueberries accented with a hint of lemon from fresh lemon zest give these muffins simply amazing flavor. 
• Loaded with fresh blueberries - Buttermilk Blueberry Muffins are generously loaded up with fresh blueberries, delivering up berry deliciousness in every bite.
• Tender texture - Buttermilk in the batter creates a tender texture in the finished muffins that's nothing short of sublime.
• Adored by all - This is one tasty and tender blueberry muffin recipe that's just adored by all. With its fabulous flavor, tender texture, and beautiful rise, what's not to love?

Buttermilk Blueberry Muffin Ingredient Highlights:

Buttermilk Blueberry Muffins are packed with fabulous flavor and a super-tender texture. A few ingredients key to creating this texture and taste are:

• Fresh blueberries - The signature element in creating blueberry muffins' characteristic flavor. While frozen blueberries can work, we strongly recommend sticking with fresh berries for the best texture and flavor result.

• Lemon zest - Enhances the muffins' flavor, beautifully accenting the blueberries.

• Buttermilk - A crucial element in creating Buttermilk Blueberry Muffins' tender texture. We recommend whole cultured buttermilk for the best result, but lower-fat 1% buttermilk will work just fine, as well.

• Baking powder + baking soda - Using both leavening agents together results in beautifully-risen muffins. Baking powder does much of the heavy lifting when it comes to the muffins' rise, while baking soda reacts with the buttermilk's acid to create a tender texture and help with some of the leavening.

• Turbinado sugar - Also known as sugar in the raw, turbinado sugar is partially refined sugar that retains some of the original molasses from the sugarcane. It has a subtle caramel-like flavor, larger crystals, and a granular texture. Sprinkled on top of the muffin batter before baking, turbinado sugar adds a nice bit of sweetness and a touch of textural crunch to the muffin tops.

How to Make Buttermilk Blueberry Muffins:

From a baking perspective, Buttermilk Blueberry Muffins are pretty straightforward to make. -- The main thing to keep in mind, as when making any type of muffins, is to not overmix the batter. Overmixing can compromise the baked muffins' tender texture and turn them tough.

To get a batch started, first combine the recipe's dry ingredients in a large mixing bowl. In a separate smaller bowl, whisk together the recipe's wet ingredients -- buttermilk, melted butter, and eggs -- along with some fresh lemon zest.

Using a fork, stir the buttermilk mixture into the dry ingredients until they're just combined -- to keep that coveted tender texture, do not overmix. Then fold in fresh blueberries.

Once mixed, use an ice cream scoop or large spoon to scoop the batter into 22 muffin cups, filling each about 3/4 full. Sprinkle the tops of the batter with Turbinado sugar.

Then pop the pan in the oven and bake the muffins for about 20-25 minutes until they're cooked through and a light golden brown.

Allow the muffins to cool, and then you're ready to enjoy the blueberry muffin deliciousness! -- And these Buttermilk Blueberry Muffins are delicious indeed. Because loaded with fresh blueberries, a hint of lemon, and a wonderfully tender texture from buttermilk, they're simply packed with fabulous flavor.

Recipe FAQs:

• Can I use frozen blueberries instead of fresh to make Buttermilk Blueberry Muffins? - While we think fresh is best, yes, you can use frozen blueberries instead to make Buttermilk Blueberry Muffins. To make the muffins with frozen blueberries, toss the frozen blueberries with about a teaspoon of flour to prevent them from sinking to the bottoms of the muffins and add the coated frozen blueberries directly to the batter without thawing them. If frozen blueberries are thawed before mixing them into the muffin batter, they will become mushy and bleed into the batter. Also, the baking time may differ. -- When using frozen blueberries, the muffins may need to be baked for about 5 minutes longer.

• Can I substitute whole milk for the buttermilk when making Buttermilk Blueberry Muffins? - Using straight-up whole milk instead of buttermilk won't produce the same tender texture and flavor result as using buttermilk. That being said, you can substitute whole milk for buttermilk if you "treat" the milk to turn it into a mixture that more closely mimics buttermilk. To do so, place 1 tablespoon of lemon juice or white vinegar in a glass measuring cup. Add enough regular whole milk to make 1 cup of liquid. Stir, and let the mixture sit for 10-15 minutes. It’ll become curdled looking, which is what's supposed to happen. (Note though, that in this Buttermilk Blueberry Muffins recipe, you'll need 2 cups of this milk substitution.) 

• What do I do if I don't have any buttermilk? Is there something I can substitute for buttermilk to still make a batch of Buttermilk Blueberry Muffins? - While true buttermilk is best, you do have substitution options if you don't have any buttermilk on hand and are truly craving a batch of Buttermilk Blueberry Muffins. To make a buttermilk substitute with regular milk, place 1 tablespoon of lemon juice or white vinegar in a glass measuring cup. Add enough regular whole milk to make 1 cup of liquid. Stir, and let the mixture sit for 10-15 minutes. It’ll become curdled looking, which is what's supposed to happen. -- Then proceed with the recipe as usual. (Note though, that in this Buttermilk Blueberry Muffins recipe, you'll need 2 cups of this substitution.) Alternatively, in a pinch you can substitute yogurt or sour cream for the buttermilk. -- Thin the yogurt or sour cream with a little bit of milk to make it a thick pourable consistency. 

• Do I really need to sprinkle the tops of the muffins with Turbinado sugar before baking? - No, you don't have to sprinkle the tops of Buttermilk Blueberry Muffins with Turbinado sugar before baking, but doing so adds a really nice touch to the finished baked muffins. Turbinado sugar adds a nice bit of sweetness and a touch of textural crunch to the muffin tops.

Check out these other super tasty blueberry recipes:

• Buttermilk Blueberry Bread
• Blueberry Biscuits
• Blueberry Oatmeal Muffins
• Dark Chocolate Blueberry Muffins
• Double Blueberry Muffins with Citrus Sugar
• Baked Blueberry Pancakes
• Blueberry Crisp
• Blueberry-Almond Bars
• More breads & muffins

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Muffins

American

Yield: 22 muffins

Author: Tracey | The Kitchen is My Playground

Buttermilk Blueberry Muffins

Loaded with fresh blueberries, a hint of lemon, and a wonderfully tender texture from buttermilk, Buttermilk Blueberry Muffins are just packed with fabulous flavor.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For muffin batter:

• 3 1/2 c. all-purpose flour
• 1 1/2 c. granulated sugar
• 4 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. buttermilk
• 1/2 c. butter, melted and cooled slightly
• 2 1/4 tsp. lemon zest, finely minced (about 1 lemon)
• 2 eggs
• 2 c. fresh blueberries

For sprinkling:

• 1 to 2 T. Turbinado sugar (sugar in the raw)

Instructions

1. Spray muffin pans with non-stick spray. Set aside.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl; stir together until well mixed.
3. In a separate bowl, whisk together buttermilk, melted butter, lemon zest, and eggs.
4. Using a fork, stir buttermilk mixture into dry ingredients until just combined (do not overmix). Fold blueberries into batter.
5. Using an ice cream scoop or large spoon, scoop batter into 22 muffin cups, filling each about 3/4 full. Sprinkle tops of batter with Turbinado sugar.
6. Bake at 375℉ for 20-25 minutes until cooked through and a light golden brown. Cool in pan for about 10 minutes, then remove to a cooling rack to cool completely.

TRACEY'S NOTES:

1. You can use paper cupcake liners in the muffin pan, if you'd like.
2. Be sure to shake the buttermilk before pouring it out to measure. -- Buttermilk's milk solids usually sink to the bottom of the carton, and need to redistributed prior to using.

Similar Recipes

Double Blueberry Muffins with Citrus-Sugar

Dark Chocolate Blueberry Muffins

Blueberry Oatmeal Muffins

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